Chocolate Thumbprint Cookies (Print Version)

# Ingredients:

01 - 1½ cups (188g) all-purpose flour.
02 - ½ cup (40g) Dutch process cocoa powder.
03 - ½ teaspoon salt.
04 - ½ teaspoon baking powder.
05 - ¾ cup (168g) unsalted butter, softened.
06 - ¾ cup (165g) light brown sugar, packed.
07 - ¼ cup (50g) granulated sugar.
08 - 2 egg yolks, room temperature.
09 - 1½ teaspoons vanilla extract.
10 - 1 cup (200g) semi-sweet chocolate chips.
11 - ½ cup (120ml) heavy whipping cream.
12 - Nonpareils for decoration (optional).

# Instructions:

01 - Line baking sheets with parchment paper.
02 - Whisk flour, cocoa, salt, and baking powder.
03 - Cream butter and both sugars for 2 minutes.
04 - Beat in egg yolks and vanilla until fluffy, 1-2 minutes.
05 - Mix in dry ingredients until combined.
06 - Form 34 dough balls (1 tablespoon each).
07 - Make indent in each with ¼ teaspoon measure.
08 - Chill dough 1 hour.
09 - Heat oven to 350°F.
10 - Space cookies 1½ inches apart.
11 - Bake 9-11 minutes.
12 - Re-press centers while hot.
13 - Cool 5 minutes on sheet, then completely on rack.
14 - For ganache: Pour hot cream over chocolate. Let sit 1 minute, then stir until smooth.
15 - Fill each cookie with 1 teaspoon ganache.
16 - Add sprinkles if desired. Chill 10-15 minutes to set.

# Notes:

01 - Rich chocolate cookies filled with smooth ganache.
02 - Proper flour measuring is crucial - spoon and level for best results.
03 - Can store up to 3 days in airtight container.

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